What You Need to Know
The fermentation involves extracellular protease enzymes (subtilisin, nattokinase) cleaving soy glycinin and β-conglycinin into oligopeptides. Concurrently, γ-polyglutamic acid (γ-PGA) polymerizes via glutamate ligases, creating the characteristic viscous texture. Glutaminase activity generates free glutamic acid for umami.
Produces intensely savory natto with slimy strands that cling to rice. The ammonia-like aroma develops from leucine catabolism into 3-methylbutanoic acid. Traditional serving with karashi mustard and scallions balances funky notes.
Key Parameters
Temperature
°C - °C
Time
24h
18h - 48h
Equipment
Steamer for soybeansStraw trays (traditional) or perforated stainless steelHumidity-controlled incubator
Steps
- 1.
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- 2.
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- 3.
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The Science
Primary Reaction
Proteolysis